5.0 from 2 votes

Do you want the flavor of a restaurant-quality steak but made in your own kitchen? This is easier to achieve than you may think. Pan fried steak is a simple and quick way to enjoy a delicious steak dinner. This recipe has a Porterhouse cut steak infused with the rich flavors of buttery garlic, rosemary and thyme. You and your family will be impressed with how great this perfectly seared steak tastes. So grab your pan and let’s get started.

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How to Pan Fry Steak (Seared Steak)

My husband is a big steak eater and he just loves this recipe. I love making it because it is so good and very easy to cook. For this recipe I used a Porterhouse cut of beef, but this recipe can be used with many different cuts including filet migon, T-bone, ribeye or strip steak would all do just fine. Make certain to chose a cut with good marbling as this will help to produce a steak with great flavor that is tender and juicy.

When frying/searing your steak use a cast iron skillet or heavy bottom skillet. Sear the steak on high to produce a good crust on the outside while maintaining a juicy a flavorful inside.

How long do you pan fry steaks for?

The time it takes to pan-fry a steak dependent of a two major factors, thickness and your preferred level of doneness. Check out the table below and use as a general guide for a steak that is about 1 to 1.5 inches thick:

General Pan-Frying Times (per side):

Rare (Cool red center, 125°F/51°C):
2–3 minutes per side.
Medium-Rare (Warm red center, 135°F/57°C):
3–4 minutes per side.
Medium (Warm pink center, 145°F/63°C):
4–5 minutes per side.
Medium-Well (Slightly pink center, 150°F/66°C):
5–6 minutes per side.
Well-Done (Little to no pink, 160°F/71°C):
6–7 minutes per side.

Tips for Perfect Timing:

Thickness Matters: For thinner steaks (less than 1 inch), reduce the cooking time slightly. For thicker cuts (2 inches or more), consider finishing the steak in the oven after searing.
Use a Meat Thermometer: Check the internal temperature for precision.
Rest the Steak: Let the steak rest for 5–10 minutes after cooking to allow the juices to redistribute, ensuring a tender, flavorful bite.

Should you pan fry steak on high or low heat?

You should pan-fry steak on high heat for the best results. Here’s why and how to do it:

Why Use High Heat?

Perfect Sear: High heat creates a beautifully flavorful caramelized crust. Searing also greatly enhances texture to the steak.
Quick Cooking: High heat ensures the steak cooks quickly, preventing the interior from becoming overdone while achieving a good crust.
Juicy Interior: By searing the exterior quickly, high heat helps seal in the juices, resulting in a tender and flavorful steak.

How to Manage Heat While Pan-Frying:

Preheat Your Pan: Heat the skillet on medium-high to high heat before adding oil. The pan should be hot enough that the oil shimmers or just starts to smoke slightly.
Control Burn Risk: If the steak or oil starts to burn, lower the heat slightly. High heat doesn’t mean scorching; it’s about maintaining a consistent temperature that allows for a proper sear.
Finish on Lower Heat (Optional): If you’re cooking a thicker steak, you can sear both sides on high heat, then reduce the heat slightly to finish cooking to your desired doneness.

Why I use a Cast-Iron Skillet When Pan Frying Steak

When it comes to pan-frying steak, a cast-iron skillet is my go-to tool for achieving perfect restaurant-quality results. It has the ability to retain and distribute heat evenly ensures every part of the steak cooks consistently. This is important for getting that golden-brown, beautifully seared crust we all love. Cast iron excels at reaching and maintaining the high temperatures needed for the Maillard reaction—the magic behind the steak’s savory caramelized exterior. Plus, its naturally non-stick-like surface (when seasoned) makes flipping and removing the steak a breeze.

Another reason I love using a cast-iron skillet is its versatility and durability. If I’m cooking a thicker steak, I can seamlessly move the skillet from stovetop to oven without worry since it’s built to handle intense heat. Over time, a well-seasoned cast-iron skillet actually enhances the flavor of your food, making each steak even better than the last. Add in the fact that cast iron is practically indestructible and improves with age, and it’s easy to see why it’s a long-term kitchen staple.

4ot the cast iron thoroughly to ensure it’s hot enough for a proper sear. Adding a high-smoke-point oil (like avocado, canola, or vegetable oil) will further enhance the cooking process.

Watch the Video Tutorial

What You Will Need:

Ingredients for Pan Fried Steak

Porterhouse Steak: Porterhouse steak is a premium cut that is well-marbled, ensuring juiciness while cooked, making it a perfect cut for pan-frying and searing.
Vegetable Oil Vegetable oil has a high smoke point, which makes it perfect for searing your steak at a high temperature without burning.
Black Pepper: Black pepper adds to the flavor of the steak by adding a subtle heat and earthiness.
Kosher Salt: Kosher salt is used for its coarse texture, which adheres well to the steak and helps draw out moisture for a better sear. It also penetrates the meat to season it deeply and evenly.
Garlic Powder Garlic powder provides a garlic flavor that enhances the steak’s savory profile without overpowering it.
Garlic: Garlic infuses the butter and oil with a bold, aromatic flavor as it cooks.
Butter: Butter when combined with aromatics, it creates a luxurious basting sauce that keeps the steak moist and flavorful.
Shallot: Shallots add a mild, sweet onion flavor to the dish.
Fresh Rosemary: Rosemary brings a woodsy, pine-like aroma that pairs beautifully with steak,
Fresh Thyme: Thyme adds a slightly minty and floral flavor.

Instructions

Season the Steak:

Generously season both sides of the steak with kosher salt, black pepper, and garlic powder. Rub the seasoning into the steak to ensure even coverage.

Prepare the Skillet:

Heat a cast-iron skillet over high heat until it’s hot and ready for searing. Add vegetable oil to the pan and heat until it shimmers.

Sear the Steak:

Carefully place the seasoned steak into the hot skillet. Cook for 3 minutes on one side without moving it. When you notice a golden sear forming around the edges, flip the steak.

Add Flavorful Aromatics:

Melt the butter in the skillet. Add the sliced garlic cloves, shallots, rosemary, and thyme to the pan.

Baste the Steak:

Use a spoon to continuously baste the steak with the melted butter and infused aromatics. This adds incredible flavor and keeps the steak moist.

Cook to Temperature:

Continue cooking until the steak reaches an internal temperature of 145°F for medium-rare or your desired level of doneness. Use a meat thermometer to check the temperature.

Rest and Serve:

Slice and serve with your favorite sides. Remove the steak from the skillet and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.

What to Serve With Steaks:

Steak is a very adaptable main dish that pairs well with many sides. Here are a few of my favorite sides for making a great steak dinner:

Roasted Potatoes or Sautéed Brussel Sprouts
Baked Mac and Cheese
Fried Cabbage or Collard Greens
Another delicious steak pairing is Dirty Rice.
Green Beans and Potatoes is a flavorful side dish.